Free guide
Make dosas at home, the way I do
My step-by-step guide to Indian pancakes: the batter, the overnight rest, getting them thin and crisp, and two chutneys to go with them. Free, straight to your inbox.
- 16 pages, with photos from our kitchen
- Written by Shubha, founder of Dosa Chaska
What’s inside
Everything I’d tell you in my kitchen
- What a dosa is, and why the batter rests overnight
- My batter: five simple ingredients, soaked and ground
- Getting it to rise in a cold Cumbrian kitchen
- Spreading it thin and crisp, step by step
- Potato masala, coconut chutney and tomato chutney
- What to do when it sticks, tears or won’t brown
- Uttapam, minis and more from one bowl of batter
Hello
I’m Shubha
I make dosas every day at our café on Main Street in Cockermouth. People often ask how we get them so thin and crisp. The honest answer is time and a hot pan: rice and lentils, soaked, ground and left to rest overnight.
So I’ve written it all down. Your first one might tear. Almost everyone’s does. By the third, you’ll have the knack.
Shubha
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Questions
Good to know
Is it really free?
Yes. No catch, no card details. Just your name and email so I can send it to you.
Do I have to join anything?
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Can I print it?
Yes. It’s an A5 PDF that reads well on a phone and prints nicely at home.
Do I need special equipment?
A strong blender and a good frying pan are enough. The guide shows you how.
I have an allergy. Is the recipe safe for me?
The recipes are for home cooking, so please check every packet. The potato masala and coconut chutney contain mustard.
Would you rather I made them?
Of course. Come and see us at 46B Main Street, Cockermouth, Wednesday to Sunday, 10:30am to 4pm. See the menu.
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